DISCovEr TASTE SENSATIoNS NEW ZEALAND WINEfiles.meetup.com/1309235/NZ Winegrowers Food-Wine... ·...

NEW ZEALAND WINE

Food Matches

www.nzwine.com Cover recipe by Lauraine Jacobs / photograph by Kieran Scott

DISCovEr TASTE SENSATIoNS

NEW ZEALAND WINE Food Matches

grEEN vEgETAbLE pASTA WITh fETA ChEESE

for the vinaigrette:

2 small fresh chillies

juice of 1 lemon

6 tablespoons extra virgin olive oil

1 tablespoon Dijon-style mustarD

salt anD freshly grounD black pepper

Toast the chillies over a low gas flame then skin and deseed them and chop finely. Mix with the lemon juice, olive oil, mustard, pepper and salt.

for the pasta:

1/2 heaD celery

1 leek

300g tenDer young green beans

1 heaD broccoli

250g casareccia pasta (s-shapeD pasta, or any other

suitable pasta shape)


200g sheep milk or other crumbly feta cheese

3 tablespoons choppeD fresh flat-leaf parsley

3 tablespoons choppeD fresh mint

Wash and slice the celery, leek and beans into bite-sized pieces. break the broccoli into small florets.

bring a large pan of salted water to a rolling boil, add the pasta and cook according to the instructions on the packet (about 12 minutes or until al dente). Drain well and, while still hot, toss with the vinaigrette.

Meanwhile, heat the olive oil in a deep saucepan and add the vegetables. Cook over a gentle heat for 6-8 minutes, until soft but still green, shaking the pan frequently so the vegetables do not catch on the bottom.

break or cut the feta into small cubes and chop the herbs. Drain the pasta and divide among six heated serving bowls. place equal portions of the cooked vegetables on top and scatter over the feta and herbs to finish.

Serves 6

SAuvIgNoN bLANC

sauvignon blanc’s “zing” delightfully complements the fresh flavours of seafood, shellfish and white fish as well as tangy foods. Citrus or garlicky sauces enhance the effect.

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recipe by Lauraine Jacobs / photograph by Kieran Scott


SuMMEr pASTA SALAD

2 cups (250g) pasta shapes (farfalle or similar)

2 tablespoons olive oil

2 firm avocaDos, skinneD anD cut into chunks

1 cup (150-175g) cherry tomatoes, halveD

300g tenDer young green beans, trimmeD anD blancheD

corn kernels cut from 2 cookeD corn cobs

1 cup (150-175g) young trimmeD watercress leaves

300g streaky bacon rashers, cut into 6cm pieces

1/2 cup (75-90g) choppeD basil

1/2 cup (75-90g) choppeD parsley

1/2 cup (75-90g) choppeD corianDer

zest anD juice of 2 lemons

2 teaspoons Dijon mustarD

1/2 cup (125ml) extra virgin olive oil

plenty of salt anD freshly grounD black pepper

Cook the pasta in plenty of boiling salted water until tender or ‘al dente’. Drain and immediately toss in olive oil to stop the pasta sticking together.

Add all the vegetables to the pasta while cooking the bacon. To cook the bacon place on a rack under a heated grill and cook until crispy.

Meanwhile make the herb dressing by placing the herbs, lemon zest and juice, and mustard in a food processor. Combine well and then add the oil through the feed tube with the motor running until it is all combined. Season well to taste.

To serve gently toss the pasta with the herb dressing, add the vegetables and warm bacon and toss gently until everything is well mixed but not mushy, and serve with crusty bread.

Serves 6

SAuvIgNoN bLANC

sauvignon blanc’s “zing” delightfully complements the fresh flavours of seafood, shellfish and white fish as well as tangy foods. Citrus or garlicky sauces enhance the effect.

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roAST ChICKEN WITh LEMoN AND roSEMAry

1 large organic chicken


1 teaspoon salt

2 cloves garlic, finely crusheD

1 tablespoon rosemary, finely choppeD

4 tablespoons balsamic vinegar to finish

for the stuffing:

2 small reD onions, finely choppeD


120g pancetta or bacon, choppeD

1/2 small lemon finely choppeD (incluDing skin anD flesh)

2 tablespoons finely choppeD rosemary

1 cup (150-175g) sourDough breaD cubes

2 teaspoons salt anD 1 teaspoon grounD black pepper

To make the stuffing, cook the onion in the oil in a frying pan until soft and beginning to colour. Add pancetta and continue to cook, stirring frequently. Add the chopped lemon and rosemary and cook a few minutes more.

remove from the heat and add the bread cubes and salt and pepper. Allow to cool.

Meanwhile make the paste for the skin. Crush the garlic with the salt on a chopping board, and then mix in the finely chopped rosemary.

Dry the chicken inside and out and fill the cavity with cooled stuffing, then tie the legs together to prevent stuffing oozing out. rub the skin with olive oil, then spread the rosemary and garlic paste over the skin.

place chicken into an oven dish and place in a pre-heated oven at 200˚C. Allow to cook for about 1 1/2 hours (less if you do not have an organic chicken) until the skin is beautifully brown. remove from the oven, pour over the balsamic, cover and allow to rest for 10-15 minutes.

Take the chicken out of the pan and remove to a carving or serving dish. reduce any pan juices and reheat these to pour over when the chicken has been carved. Serve with caponata and a green salad.

Serves 4-6

ChArDoNNAy

An unoaked or young, fruit-driven chardonnay is fabulous with seafood, while richer and more complex mature New Zealand Chardonnay offers toast and nut flavours – great with full-flavoured savoury dishes in creamy, garlicky or lemony sauces.

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ASpArAguS, poTATo AND SALMoN

500g baby new potatoes, scrubbeD

300g asparagus spears, peeleD anD cut into 6cm lengths

300g hot smokeD salmon, broken into small chunks

2 limes, peeleD with a knife anD cut into segments

for the dressing:

1 lime, zest anD juice


2 small chillies, De-seeDeD anD sliceD very finely

1 teaspoon Dijon style mustarD

small pinch of sugar to taste

salt anD pepper to taste

small bunch of chives, cut into 3cm lengths

Cover the potatoes with water in a saucepan, add salt and bring to a simmer and cook until tender. Drain.

Meanwhile, bring another saucepan of salted water to a simmer and plunge the asparagus into this. Simmer for 3-4 minutes, and then drain and refresh under cold running water to retain the bright green colour.

have the salmon at room temperature and break into bite sized chunks.

Make the dressing by placing the lime juice and zest, olive oil, chillies, mustard, sugar and salt and pepper in a bowl and whisking together.

place the warm potatoes, asparagus, salmon and lime segments in a serving bowl, and toss very gently together with the dressing to coat all ingredients, taking care not to break up the salmon chunks or damage the asparagus.

finally scatter over the chives and serve.

Serves 4

ChArDoNNAy

An unoaked or young, fruit-driven chardonnay is fabulous with seafood, while richer and more complex mature New Zealand Chardonnay offers toast and nut flavours – great with full-flavoured savoury dishes in creamy, garlicky or lemony sauces.

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ChuNKy fISh AND SCALLop Soup WITh SAffroN, ToMAToES AND LIME

1.5 litres fish stock

pinch of saffron threaDs, pounDeD in a mortar

6 small sweet tomatoes

2 limes, zest cut into julienne strips anD juice

500g fresh snapper fillets (or coD), cut into 4cm Dice

12 scallops

salt anD pepper

bring the fish stock to a simmer and add the saffron, lime zest and juice. Allow to simmer for 2 minutes.

prepare the tomatoes by peeling the skins. (This can be done with a tomato peeler or by plunging the tomatoes into boiling water for no more than ten seconds and then immediately placing in cold water to stop the cooking process before removing the skins.) Cut the tomatoes into 4 or 6 segments and remove the seeds. Do this over a sieve and bowl so that you catch and retain the juices. Add the tomato segments and the juice to the soup. Taste and season well.

When ready to serve, reheat the soup until it is barely simmering, add the fish and scallops and when they turn opaque, ladle the soup into bowls and serve at once.

Serves 6

rIESLINg, gEWűrZTrAMINEr & pINoT grIS

Try pinot gris with creamy pastas, poultry and seafood; drier styles of riesling with salads and light seafood or chicken dishes, and sweeter styles with spicy Thai and other Asian foods. gewürztraminer is ideal with mild curries and chillies, Thai and Japanese cuisine, pork and ham – and spiced apple desserts.

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TropICAL porK LoIN SALAD

1.2 kg boneD loin pork

3 small hot fresh chillies

1 tablespoon corianDer seeDs

2 tablespoons freshly choppeD ginger

pinch of saffron threaDs

2–3 fresh shallots, peeleD anD roughly choppeD

1 teaspoon sea salt flakes

place all the ingredients except the pork in a mortar and pound to a paste. Spread this paste over the pork surface, rubbing in well. Leave to absorb the flavours for an hour, then roast in a hot oven 200˚C for 50 minutes until cooked through but still moist. Allow to cool then slice thinly.

for the salad:

1 large iceberg lettuce, chilleD

papaya, mango or melon pieces

1 small reD chilli, choppeD finely

3 spring onions finely choppeD

2 limes, juice anD zest

6 tablespoons grape-seeD oil

flaky sea salt anD freshly grounD black pepper to taste

1 cup (150-175g) choppeD mint leaves

turkish breaD

Cut the lettuce into half and then again into three large wedges, (six wedges in total.) Arrange on serving plates.

Make a dressing by combining the chilli, spring onion, lime zest and juice, grape-seed oil and the salt and pepper together.

Mix half the dressing with the fruit and scatter the fruit over and around the lettuce wedges.

To serve drape the slices of pork over the lettuce wedges and fruit, and tip over the remaining dressing. Sprinkle the mint over the complete dish and serve at once. Serve with strips of warmed Turkish bread.

Serves 6

rIESLINg, gEWűrZTrAMINEr & pINoT grIS

Try pinot gris with creamy pastas, poultry and seafood; drier styles of riesling with salads and light seafood or chicken dishes, and sweeter styles with spicy Thai and other Asian foods. gewürztraminer is ideal with mild curries and chillies, Thai and Japanese cuisine, pork and ham – and spiced apple desserts.

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CLASSIC gArLIC AND hErb LEg of LAMb

1 small leg of lamb

6 cloves smokeD garlic

6 teaspoons sea salt


1 cup (150-175g) mixeD fresh herbs (tarragon, mint, parsley,

chives or other soft herbs) choppeD finely

peel the garlic, and cut into thin slivers. Toss with the salt. pierce the skin of the lamb all over and insert the garlic and salt into the slits. Let stand for an hour or two.

pre-heat the oven to 180°C, or fire up a barbecue with the hood closed.

rub the skin with the olive oil, chop the herbs together and spread over the surface of the lamb and place the leg in a roasting dish (if it is to be roasted in an oven.)

Cook slowly for 1 1/2 to 2 hours over a gentle heat on the barbecue, turning frequently until crisp and browned. Allow to stand to rest before carving into neat slices.

If you are roasting this lamb in the oven, don’t overlook the pan juices. Simply swirl in about half a glass of red wine, allow to bubble up and then drizzle over the sliced meat.

Serves 6

pINoT NoIr

The supple richness of New Zealand pinot noir complements a range of savoury dishes: game birds and New Zealand salmon, or with pork, veal, lamb and venison.

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MINTy rACK of LAMb WITh MEDITErrANEAN SALAD

2 racks of lamb

2 tablespoons Dijon style mustarD

2 cloves garlic, crusheD

1 cup (150-175g) mint leaves, finely choppeD

1 lemon, zest anD juice



for the salad:

1 packet fresh rocket leaves

300g cookeD baby beetroot

150g feta cheese, cut into cubes

flat-leaf parsley

extra virgin olive oil

lemon juice

salt anD fresh black pepper

Spread the lamb racks with the mustard. Mix the garlic, mint, lemon zest and juice, olive oil and salt and pepper together. press this mixture onto the mustard-coated lamb racks. Leave to stand for an hour or more.

pre-heat the barbecue or oven and cook the lamb racks over a very gentle heat. Cook slowly for about 20-25 minutes turning occasionally, or until browned and crisp, while still juicy within. Allow to rest by standing for at least 10 minutes before carving into neat cutlets and placing on a serving platter.

Accompany with rocket leaves topped with the beetroot and feta cubes, dressed with parsley leaves, oil, lemon juice and salt and pepper to taste.

Serves 4-6

pINoT NoIr

The supple richness of New Zealand pinot noir complements a range of savoury dishes: game birds and New Zealand salmon, or with pork, veal, lamb and venison.

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SALT AND ThyME CruSTED bEEf WITh EMErALD SAuCE

1.5 kg sirloin of beef


1 tablespoon flaky sea salt

1 teaspoon black pepper

6 tablespoons choppeD fresh thyme leaves

for the sauce:

1 cup (150-175g) each of basil, parsley, mint anD corianDer

leaves – washeD anD DrieD

1 tablespoon Dijon mustarD

1 teaspoon salt

1 teaspoon black pepper

1/2 cup (125ml) light olive oil

preheat the oven to 210˚C to cook the meat. Trim as much extra fat from the meat as you can. roll the beef in the 2 tablespoons of olive oil, then mix the salt, pepper and thyme together and roll the meat in this mixture. place in a roasting pan and cook in the oven for 40 minutes (less if you prefer your meat very rare).

Meanwhile, make the sauce. place the remaining herb leaves in a food processor with the mustard, salt and pepper. pulse until the leaves are very finely chopped. With the motor running, drizzle the oil in through the feed tube until it is all absorbed with a paste-like consistency. Taste and adjust the seasoning if necessary, and place in a bowl.

To serve, take the meat from the oven, and rest, covered with foil for about 10 minutes. Carve into neat slices and serve with the sauce.

Serve this with whole roasted carrots and steamed buttered snow peas.

Serves 6

MErLoT, CAbErNET SAuvIgNoN & SyrAh

merlot/cabernet blends are delicious partnered with red meats and game or winter casseroles, and sumptuous with a strong cheese, while syrah is brilliant with barbecued meats and beef (especially with a full-flavoured sauce), or with tomato-based dishes such as pizza or bolognaise.

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CLASSIC boLogNESE rAgÙ WITh pASTA


1 onion, 1 celery stalk anD 1 carrot finely choppeD

100g pancetta or best-quality bacon, finely choppeD

250g minceD beef

200g minceD pork

pinch nutmeg

125g chicken livers, trimmeD anD finely choppeD

1/2 cup (125ml) Dry white wine

1 cup (250ml) whole milk

3 tablespoons concentrateD tomato paste

1 cup (250ml) beef or chicken stock


tagliatelle to serve

parmigiano-reggiano cheese to serve

Melt the butter in the oil in a large saucepan over medium heat. Add the onion, celery, carrot and pancetta/bacon and cook gently for 6-8 minutes, stirring frequently. Add the minced beef and pork, turning up the heat a little, until the mince changes colour but does not brown. Then add the nutmeg and chicken livers and cook until turning colour. Take care not to let the meat brown or hard.

Add the white wine, increase the heat and boil rapidly for 2-3 minutes.

Turn the heat down again and add half the milk, the tomato paste, stock and salt and pepper, stirring until this mixture reaches simmering point. This will take some time and the slower the better for a fabulous rich ragù.

Cover the pan and then leave to barely simmer for about 2 hours. from time to time add a little of the remaining milk. After 2 hours the ragù should be like a thick soup. Check seasoning and adjust if necessary.

To serve cook the tagliatelle or other choice of pasta in boiling salted water until al dente. Toss the hot ragù with the drained pasta. Serve in hot pasta bowls and pass a bowl of freshly grated parmigiano-reggiano around separately.

Serves 6

MErLoT, CAbErNET SAuvIgNoN & SyrAh

merlot/cabernet blends are delicious partnered with red meats and game or winter casseroles, and sumptuous with a strong cheese, while syrah is brilliant with barbecued meats and beef (especially with a full-flavoured sauce), or with tomato-based dishes such as pizza or bolognaise.

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and winemakers are continually evolving distinctive variations on the classic theme.

rIESLINg

rACy, AroMATIC, DIvErSE

The South Island climate is perfect for riesling. ranging from bone dry to lushly sweet. featuring stonefruit and spice characters from sunny Nelson; lemon, lime and spice from Marlborough and green apples and citrus from the cooler Waipara and Central otago regions.

pINoT grIS

MouTh-fILLINg, rEfrEShINg,

vIbrANT

grown throughout New Zealand, pinot gris ranges from light-bodied and fruit-driven to rich and complex. Look for apples, pears, honeysuckle, spice and bread flavours. The cooler South Island lends greater acidity and headier aromas, whereas the North Island produces “fatter”, lush styles with riper stonefruit characters.

gEWürZTrAMINEr

LuSh, frAgrANT, TEXTurED

At once opulent and approachable, weighty yet smooth, New Zealand gewürztraminer will delight you with its rose petal, lychee and spice characters. North Island styles have breadth and texture; those from the South Island are tighter and more aromatic.

pINoT NoIr

INTENSE, ELEgANT, fruIT-DrIvEN

Native to burgundy and notoriously fickle (it thrives only in the most optimal of environments), the pinot Noir

grape has found in New Zealand a home away from home. pinot Noir is now second only to Sauvignon blanc in production volume, with major plantings in five key regions. our wine-growers tease a tantalising array of distinctive regional and terroir-driven styles from the land. Common to all, however, are old World structure and elegance overlaying New World power and fruit-driven intensity.

MErLoT/ CAbErNET SAuvIgNoN

STruCTurED, poWErfuL,

ApproAChAbLE

by augmenting the structure and finesse of Cabernet Sauvignon with the vibrant, ripe fruit of Merlot, winemakers in New Zealand’s warmer northerly regions are creating elegant, yet powerfully intense, red wine blends. Increasingly Merlot-domininant and notable for their purity of fruit expression, these blends are exciting and approachable when enjoyed young, but are also worth holding onto as they acquire complex leathery, gamey characters with age. Delicious partnered with red meats and game or winter casseroles, and sumptuous with a strong cheese.

SyrAh

brIghT, CoMpLEX, fLorAL

Distinguished by its bright, spicy flavours and elegant texture, New Zealand Syrah is fast becoming the darling of the international wine media. you’ll instantly appreciate its intense varietal distinctiveness, crammed full of plum and savoury black pepper flavours and sometimes even a hint of violets.

ThE DIvErSITy of NEW ZEALAND WINE

New Zealand’s wine-growing regions extend 1600km (1000 miles), from the sub-tropical north to the mountainous south, enabling a striking array of grape varieties to flourish.

The maritime climate (nowhere is more than 130km, or 80 miles, inland) enhances the fruit-driven intensity for which our wines are renowned; this lays a foundation for our wines’ extraordinary elegance and power, and also contributes to the balance and structure that make New Zealand wines famously food-friendly.

SAuvIgNoN bLANC

puNgENT, EXubErANT, INTENSE

New Zealand sets the benchmark for this pungently aromatic, explosively flavoured style: it assails the senses with green capsicum (bell-pepper) and gooseberry characters through to lush passionfruit and tropical fruit overtones. See if you can detect other notes: fresh-cut grass, tomato stalks, melons or limes.

ChArDoNNAy

fruIT-LADEN, CoNCENTrATED,

bALANCED

Elegant and fruit-driven, the classic New Zealand Chardonnay fills your mouth with concentrated citrus and tropical fruit. A crisp acidity balances the flavours, which are often perfectly rounded with oak. Chardonnay’s versatility makes it the perfect canvas on which to craft a masterpiece, and New Zealand’s innovative viticulturalists

brilliant with barbecued meats and beef served with a full-flavoured sauce, or with tomato-based dishes such as pizza or bolognaise.

SpArKLINg WINES

CrISp, ELEgANT

using Méthode Traditionelle techniques, New Zealand winemakers are producing sparkling wines with increasingly complex and elegant characteristics. Nutty, biscuity aromas are balanced with fresh acidity and fruit undertones. Wonderful for a special occasion or celebration, New Zealand sparkling wines are a fantastic value-for-money alternative to Champagne.

roSé

frESh, vIbrANT

New Zealand rosé exhibits fresh red berry aromas with gentle acidity and a luscious creamy texture on the palate. Made with Merlot and Cabernets in the North, and pinot Noir in the South, the varietal character shines through in these early-drinking wines. They are an ideal summertime wine, providing a refreshing match with an alfresco lunch, or as an aperitif.

EMErgINg STyLES

EXCITINg, vArIED

The New Zealand wine story is now entering a new chapter as the industry, buoyed by the remarkable successes of the past 30 years, is now broadening its focus to less familiar – but no less exciting – varieties: viognier, Malbec, Tempranillo and Montepulciano to name only a few.

36°S

38°S

40°S

42°S

44°S

46°S

N

150

75

0 Miles

hawke’s Bay

gisBorne

northland

wairarapa

MarlBorough

central otago

nelson

christchurch/waipara

waikato/Bay oF plenty

auckland

varietals

SAuvIgNoN bLANC

ChArDoNNAy

AroMATIC vArIETIES

pINoT NoIr

MErLoT/CAbErNET new Zealand

DISCovEr TASTE SENSATIoNS NEW ZEALAND WINEfiles.meetup.com/1309235/NZ Winegrowers Food-Wine... ·...

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